Description
This rustic, nutrient-dense wild rice pilaf is a celebration of seasonal ingredients. Featuring chewy wild rice, crispy shaved Brussels sprouts, sweet apples, and toasted pecans, this dish offers a perfect balance of earthy, nutty flavors and satisfying textures. It is a hearty, plant-forward side dish that brings a sophisticated, comforting flair to any meal, whether for a quiet weeknight dinner or a festive holiday spread.
Ingredients
1 1/4 cups dry wild rice blend
2 cups lower-sodium vegetable broth
3/4 tsp salt, divided
1/2 cup pecans, roughly chopped
2 Tbsp olive oil
2 Tbsp butter
1 cup yellow onion, finely chopped
3/4 cup celery, finely chopped
1 small apple, finely chopped
1 1/2 tsp poultry seasoning
8 to 10 oz Brussels sprouts, trimmed and thinly sliced
1/3 cup dried cranberries
Fresh thyme leaves for garnish
Instructions
Rinse the wild rice under cold water and drain.
In a medium saucepan, combine the wild rice, vegetable broth, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until tender and liquid is absorbed.
While rice cooks, heat a large skillet over medium heat and toast pecans until fragrant, about 3-5 minutes. Remove from pan and set aside.
In the same skillet, heat olive oil and butter over medium-high heat.
Add onion and celery; sauté until softened, about 5 minutes.
Add the shaved Brussels sprouts and cook until tender-crisp, about 5-7 minutes.
Stir in the chopped apple and poultry seasoning, cooking for another 2 minutes.
Fold in the cooked wild rice, toasted pecans, and dried cranberries.
Season with remaining salt to taste.
Garnish with fresh thyme and serve warm.
Notes
Vegetable broth can be substituted with chicken or turkey broth for a non-vegetarian option. Ensure Brussels sprouts are sliced thinly to cook evenly. This dish can be prepared in advance and reheated gently on the stovetop.